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The Making Of Râs Maimûn

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

The Making of Râs Maimûn, Monkey's Head. It is made with semolina, the same as before to the letter. Add some clarified butter, and to every ratl put in four or five eggs as we have said, and go on beating it continuously with water and butter until all the lumps are gone. Take a new, glazed pot with a belly and a neck, and sprinkle it with oil and butter until it is soaked. Then place the dough in the pot, only to the neck, and take a segment of cane, pierced at both ends, and place it in the middle of the pot, having greased it with clarified butter. Then leave the dough to rise, and the sign that it is done is making an indentation in it, as we have said. .. . And when it rises, send it to the oven, put it far from the fire, and leave it until it is cooked and browned. When it comes from the oven, shake the pot well and carefully to separate the head from it. Then break it little by little so that the shape comes out in its proper form, and if it resists, pour in some honey and clarified butter, and continue being careful with it until it comes out whole, for the intent in this case is that it come out in the form of a human head. Then have care also in removing the cane, and fill the hole with honey and clarified and fresh butter, and put it, just as it is, in a dish and stick peeled pine-nuts and pistachios in it. Then pour melted clarified butter over it, sprinkle it with ground sugar and present it, God willing.


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